The evaluation of the sensory properties, nutritional and consumer acceptability via titratable acidity was investigated on different cereal grains mostly used in the production of Kunu (Maize, sorghum, and millet). The grains were bought from Ibadan Market, sorted carefully after which equal mass (250g) of the sorted grains where soaked for seventy two (72) hours, drained and was milled with the inclusion of other ingredients as spice. The mixture was sieved and the liquid portion was further processed into Kunu-zaki for sensory property and nutritional evaluation with titratable acidity evaluation. The result obtained from the sensory evaluation showed that Sorghum has a better overall acceptability of 7.55 (approx 76%) above the other grains with maize and millet acceptability of 74% and 68%. Additionally, Sorghum has a lowered titratable acidity value (the lower the titratable value the longer the shelf-life) when evaluated on daily bases for three days which validate its better shelf life when compared with other grains. Nutritionally, Sorghum had a higher percentage of protein, lipid and ash content with Fe and cu the predominant minerals measured in mg/100g. It can be concluded that Sorghum is a better grain in the production of Kunu than Maize and millet due to its shelf life, nutritional and sensory properties.